Line Cook (In-Country H-2B)

EOS Hospitality•Marathon, FL

8d•Onsite

About The Position

The Line Cook is responsible for preparing, cooking, and presenting menu items according to established recipes, quality standards, and food safety guidelines. This position works as part of the culinary team to ensure timely food preparation while maintaining a clean, organized, and sanitary kitchen environment.

Requirements

Minimum of one (1) year of experience as a Line Cook, Cook, or Prep Cook required; hotel, resort, or high-volume restaurant experience preferred.
Knowledge of food preparation techniques, cooking methods, and kitchen equipment.
Knowledge of food safety, sanitation, and HACCP standards.
Ability to work efficiently in a fast-paced kitchen environment.
Ability to stand for extended periods and perform repetitive tasks throughout the shift.
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to work independently and as part of a team.
Ability to work a flexible schedule, including evenings, weekends, holidays, and overtime as business demands require.
Basic ability to understand and follow verbal and written instructions.
Must maintain a professional appearance and positive attitude.

Nice To Haves

hotel, resort, or high-volume restaurant experience preferred.

Responsibilities

Prepare and cook menu items according to standardized recipes and portion specifications.
Set up, stock, and maintain assigned workstations before, during, and after each shift.
Prepare meats, seafood, poultry, vegetables, sauces, soups, and other ingredients for service.
Ensure food is prepared, cooked, and presented according to resort quality standards.
Maintain proper food temperatures and follow safe food handling procedures.
Follow all sanitation, hygiene, and food safety standards, including HACCP guidelines.
Rotate food products using First-In, First-Out (FIFO) inventory practices.
Assist with food preparation, production, and daily kitchen setup.
Maintain cleanliness and organization of workstations, equipment, utensils, and storage areas.
Properly store food items and label products according to established procedures.
Assist with receiving, storing, and organizing deliveries as assigned.
Minimize food waste and assist with inventory control.
Communicate effectively with chefs, supervisors, and fellow kitchen team members to ensure efficient service.
Safely operate kitchen equipment, including grills, fryers, ovens, slicers, mixers, and knives.
Report equipment malfunctions, safety concerns, or food quality issues to a supervisor.
Follow all resort safety policies and procedures.
Attend required departmental meetings and training sessions.
Perform other kitchen-related duties as assigned.